For 2 you need
400 g chicken roast or breast fillet
1 pack DeliDel fig jam
1 teaspoon salted flowers
2 tablespoons olive oil
1/2 teaspoon black pepper
4 iceberg lettuce leaves
2 canned lemons
2 dl burguria
2 tablespoons cashew nuts
Gray salt in boiling water
Mix the olive oil and salt in an ovenproof dish. Add the chickens, stir and add the pepper and fig jam. Stir well and fry at 200 degrees for about 20-30 minutes until the chicken is cooked and has got the rabbit color from the marinade. You can occasionally turn the chickens during frying.
Cool the chicken.
Boil the bulgur as instructed and refrigerate.
Cut the preserved lemons into small pieces and collect the pomegranate juice and seeds. Cut the lettuce leaves smaller.
Mix in a bowl the lemon chips, pomegranate juice and seeds, bulgur salad and coriander leaves. Arrange the bulgur salad on the plates and top with the chicken, cashew nuts and the marinade left over from the chicken in the oven dish.
Garnish with pomegranate seeds and coriander leaves.